A fresh, no-bake cake with blueberries, dates, and nuts — perfect as a chilled dessert or breakfast treat.

Yield: 16–18 cm (6–7 inch) cake, serves 8 | Prep: 30 min | Freeze: 4+ hr or overnight | Total: 4+ hr

Ingredients

Base

• 2.5 dl (1 cup) raw almonds or walnuts
• 60 g (2 oz) pitted dates
• 1.5 dl (⅔ cup) sunflower seeds
• 1 tbsp (15 ml) Ceylon cinnamon powder
• 2 tbsp (30 ml) water
• pinch of salt

Filling

• 500 g (17.5 oz) blueberries
• 75 g (2.6 oz) coconut oil
• 225 g (8 oz) pitted dates
• 100 g (3.5 oz) cashew nuts

Instructions

Base

1. Finely crush the almonds and dates separately in a blender. Leave the sunflower seeds whole.
2. In a bowl, mix the almonds, dates, cinnamon, sunflower seeds, water, and salt until well combined.
3. Press the mixture evenly into a 16–18 cm (6–7 inch) springform pan or other removable baking pan. Chill while preparing the filling.

Filling

1. Lightly blend the blueberries and coconut oil until partially smooth.
2. Add the cashew nuts and blend again briefly.
3. Add the dates and blend until smooth and creamy.
4. Spread the filling evenly over the base and smooth the surface.
5. Freeze for at least 4 hours or overnight.
6. If frozen overnight, allow the cake to stand at room temperature for about 30 minutes before slicing.
7. Serve and enjoy!

Tips & Variations

• Garnish with fresh blueberries or shredded coconut before serving.